I know I am not alone when I say that it is a huge annoyance when I click on a pinterest recipe only to receive a 20-page annotated essay. For the sake of everyone’s nerves I’ll keep this short. This enchilada recipe is incredibly simple, with few ingredients and no need for a ton of elbow grease. For me, this dish feels like “comforts of home.” You’ve got a thick flavorful sauce, stringy cheese, and a bit of protein wrapped up in a corn tortilla… What more can you ask for? I suggest that you make this at the start of the week and have left-over lunch or dinner for a few days (depending on the size of your family.). Credit goes to Kristyn from Lil Luna. It was her recipe that inspired me to cook these babies up!
Serves: 6 Time: 1 hour
- 2 chicken breasts, cooked and shredded
- 2 cups of Monterey Jack cheese, divided
- 7 oz can of diced green chile peppers
- 12 corn tortillas
- 28 oz can of green chile enchilada sauce
- 1 cup sour cream
- salt and pepper to taste
- Cook and shred chicken
- In a large mixing bowl combine chicken, 1 cup of cheese, green chilies, and salt and pepper.
- Preheat oven to 350 degrees Fahrenheit
- Spread about 1 cup of the enchilada sauce over the bottom of your baking dish.
- Bring the rest of the enchilada sauce to a boil, remove from heat and dredge a tortilla for about 30 seconds.
- Spread a dollop of cream cheese down the center of the softened tortilla and top with about 1/4 cup of the chicken and cheese mixture. Fold the tortilla over and place it in your baking dish, seam side down.
- Continue step 6 with the remainder of your tortillas.
- Pour the remaining enchilada sauce over the enchiladas in your baking dish and top with the remaining 1 cup of Monterey Jack cheese.
- Bake for 20-25 minutes
- Let cool, plate and enjoy!